This delicious banana and peanut butter cake is definitely one of the best to whip up as it takes little to no effort while still tasting incredible!

With just a handful of ingredients and no need for the oven – this recipe is one of the best for when you’re craving something sweet but can’t bring yourself to bake. Try topping it off with a few extra fruits if you want even more colour on top and enjoy!

Ingredients

• 3 small bananas
• 50g butter, melted
• 10 digestive biscuits, crushed to crumbs
• 142ml tub double cream
• 140g icing sugar
• 400g tub soft cheese
• 1/2 tsp vanilla extract
• 237g pot crunchy peanut butter

Method

1. Several hours before, place 2 bananas in freezer until skins go black. Remove and defrost so bananas are very soft. Peel. Mash well and set aside.
2. Mix butter and biscuits together. Press into base of 22cm springform cake tin. Whip cream until it just holds shape. In separate bowl, beat sugar, soft cheese and vanilla together until completely combined. In another bowl, beat peanut butter to loosen it.
3. Fold cheese mixture into peanut butter, then tip in mashed banana and gently fold in cream. Spread mix over biscuit base and smooth top. Freeze for several hours or preferably overnight. To serve, leave cake in fridge for 20 mins, then run knife around side and remove the sides of tin. Slice remaining banana and use to decorate cheesecake.